Pan-Fried Scallops with Sauce Vierge

Scallops pan-fried until golden, served over sauced egg noodles with a base of shallots, garlic, and fresh herbs.

Quick Seafood French Scallops Sauce Vierge

Estimated Nutrition

Calories

1022.7

kcal / serving

2045.3 kcal total

Carbs

13.1g

per serving

26.2 g total

Fat

103.8g

per serving

207.5 g total

Protein

9.9g

per serving

19.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

GrainsCereals

Egg Noodles

ready-made, cooked according to packet instructions

NutsSeeds

clove

Garlic

finely chopped

leaf

Basil

fresh, finely chopped

leaf

Coriander

fresh, finely chopped

OilsFats

200

Olive Oil

plus a little extra for frying

Other

piece

Black Olive

stones removed, finely chopped

Seafood

piece

Scallop

fresh

Vegetables

piece

Shallot

finely chopped

Method

Heat 50ml of oil in a frying pan over low heat.

Fry the shallots and garlic for 20 minutes until caramelised.

Remove the pan from heat and stir in the remaining olive oil, basil, coriander, and olives.

Toss the cooked egg noodles in a bowl with some of the sauce to coat.

Heat a little olive oil in a clean pan over high heat.

Cook the scallops for one minute per side until golden and cooked through.

Serve scallops over the noodles and drizzle with the remaining sauce.